2 tablespoons of Giusti 1 Silver Medal Balsamic Vinegar
PREPARING THE FIGS
Wash the figs, remove the stalks and place the fruit in a large pot.
Pour in the sugar and the thinly peeled lemon zest without the pith.
Leave to macerate for a few hours.
PREPARING THE COMPOTE
Place the saucepan over a gentle heat and bring the syrup to the boil.
Allow to simmer uncovered, stirring the figs gently now and again. When the syrup has thickened and the figs are nicely caramelised, add the Giusti 1 Silver Medal Balsamic Vinegar and the coarsely chopped walnuts.
HOW TO STORE AND SERVE IT
Immediately pour the figs along with their cooking liquid into sterilised jars, turning them upside down to create a vacuum.
Serve with cheese, roast pork or slices of toasted bread.